Chickpea and Kale Curry Stew

Chickpea and Kale Curry Stew

Simmered chickpeas and kale in a spiced coconut broth make a warming weeknight stew.

Total 45 min Makes 4 servings Calories 380/serving

Dietary

Vegan, Vegetarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This stew layers onion, garlic, and ginger with curry spices before simmering chickpeas and kale in coconut milk until tender and fragrant. It comes together in one pot and makes a hearty, plant-based dinner that tastes even better the next day.

Ingredients

  • 2 tablespoons coconut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes
  • 2 cans chickpeas, drained and rinsed
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 1 1/2 cups vegetable broth
  • 4 cups kale, stemmed and chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Method

  1. Heat the coconut oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

  2. Stir in the garlic and ginger and cook until fragrant, about 1 minute.

  3. Add the curry powder, turmeric, and red pepper flakes and stir constantly to toast the spices, about 30 seconds.

  4. Add the chickpeas, diced tomatoes, coconut milk, and vegetable broth. Stir to combine and bring to a simmer.

  5. Reduce heat to low and simmer, stirring occasionally, until the stew thickens slightly, about 15 minutes.

  6. Stir in the kale, salt, and black pepper. Cook until the kale wilts and softens, about 5 minutes.

  7. Remove from heat and stir in the lime juice. Taste and adjust salt as needed.

  8. Ladle into bowls and top with fresh cilantro before serving.

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Rate this recipe

★ 4.8 (1)

Chickpea and Kale Curry Stew

This stew layers onion, garlic, and ginger with curry spices before simmering chickpeas and kale in coconut milk until tender and fragrant. It comes together in one pot and makes a hearty, plant-based dinner that tastes even better the next day.

45 min 4 servings 380 cal

Ingredients

  • 2 tablespoons coconut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes
  • 2 cans chickpeas, drained and rinsed
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 1 1/2 cups vegetable broth
  • 4 cups kale, stemmed and chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Method

  1. 1

    Heat the coconut oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

  2. 2

    Stir in the garlic and ginger and cook until fragrant, about 1 minute.

  3. 3

    Add the curry powder, turmeric, and red pepper flakes and stir constantly to toast the spices, about 30 seconds.

  4. 4

    Add the chickpeas, diced tomatoes, coconut milk, and vegetable broth. Stir to combine and bring to a simmer.

  5. 5

    Reduce heat to low and simmer, stirring occasionally, until the stew thickens slightly, about 15 minutes.

  6. 6

    Stir in the kale, salt, and black pepper. Cook until the kale wilts and softens, about 5 minutes.

  7. 7

    Remove from heat and stir in the lime juice. Taste and adjust salt as needed.

  8. 8

    Ladle into bowls and top with fresh cilantro before serving.